How to Make Boston Brown Bread
Keith shows Bridget how to make a classic, hearty loaf of Boston Brown Bread.
Get the recipe for Boston Brown Bread:
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It's good stuff. I love it
I don't mean to sound disgruntled but this is the only time I have ever wanted to print out a recipe only to be required to sign up for something that sounds like it would eventually start costing me money.
I usually buy my rye flour at a threshing bee and it is ground by an old-fashioned mill, so it is rye meal. I also like the finely ground corn flour instead of corn meal, because I don't like the corn meal texture. If you use stone ground whole wheat flour, it is more like Fanny Farmer's wheat flour. Also, this is a good recipe to use up sour milk which you can use instead of buttermilk, if you want to.
Thompson seedless raisins have the mouth feel of puss when added to brown bread. Muscat seeded raisins however, work. Unfortunately the corporate management at sunmaid have again discontinued offering Muscats. But if you're in the u.k or Canada you can use lexia raisins which are muscats by another name. I wish America's test kitchen would cover this rather than pretend there isn't a difference.
I used to make this all the time. I even bought a fancy lidded mold to make it. But I cannot tolerate dairy anymore. What can I substitute for the buttermilk?
At the end, Brigette mentions cornmeal….I didn't hear or see Keith adding cornmeal?????
I can't wait to make this. I would get this as a kid and my dad would serve with cream cheese and lemon curd.
One teaspoon of salt seems like a little much for that amount of flour.
In a recent "Tasting History with Max Miller" episode, he made Fanny Farmer's version (and covered Boston's Great Molasses Flood in the history segment – FAR more serious than it sounds!).
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He stressed the importance of checking what your can may be coated with. One of the posters that watched his video said that he avoids the can additive problem by using one of those cylindrical stainless steel flatware holders that they sell at restaurant supply houses. I went today to buy one, now I have to look for canning tongs and graham flour and I'm ready to roll.
I'm with you about the raisins, but looks good. Thanks.
This would be so easy to change up into a Holiday steamed pudding in the tradition of the Brits…just add warm sweet spices and some chopped dried fruits and nuts.
I remember when they sold this in the grocery store! My dad and I would sneak a couple of cans into the shopping cart and we both would be smiling all the way home, our little secret, but I think mama knew. God I miss those days, I was 8 years old and I'm going on 72…..it seems like yesterday. 😢
It use to be made in tin coffee cans.
Yummy, but you have to eat it when it's hot !
Yes get all the recipes on the website but you must join.
My sister lives in NH and sent me 3 cans of plain and 2 cans with raisins!! She slices it in 1/2" slices and pan fries it in butter to make it crispy. I did that and it was wicked good! Cream cheese with raisins mixed in is great on the plain bread. I am so happy to have my stash here in Florida!
Can this bread be cooked in an instant pot?
Wow. Someone doesn't like raisins?! I eat them by the handful just like candy.
love this recipe making it often!
Happy that you used Fanny Farmer's recipe. Makes it much easier to trust!
Would be great to have this recipe without having to join a website. 🙁 And pay for it on top of it! Anyone have the actual recipe here written down?
My weakness…..oh my!
Parchment paper and a string!!
Canned bread is a real thing?!
Would you do this in a pressure cooker. The time could be reduced greatly.
Try adding a tablespoon of malt powder to the mixture. Toast and butter
It's excellent with cream cheese, too.
As a young child In Ohio my mother would keep this as a special treat with cream cheese or spreadable cheddar cheese and a cup of good tea….a very special treat.
This looks like a cake 😂
Keith seems like a chill dude. Would drink a beer with him.
Comparing it to lava bread. I think it would be similar.
Been a while since I have had this. Now I'll make my own.
I made this as is and loved it, I made another batch but I had no more raisins so I used chopped dates, wow, OMG that was outstanding. I make Boston baked beans all the time, this a match made in Heaven…
The old white house version had raisins
None of my family is from Boston and I still had this growing up. Still buy it occasionally. I have a can in my cupboard! Publix has always sold the B&M one with raisins (at least since the 80s). Love it!
I remember brown bread in a can; I loved it, but this sounds so much better!
So many memories, B&M brown bread served hot dogs, beans and spaghetti o's
Exactly what i was looking for…thanks
Where did the previous host go? His passion was infectious.
WOW! Just made some. What a great, easy recipe.
This is a very interested processed,, can't wait to try.
Love it, grew up eating this. As I got older I liked to lightly toast slices in the oven and top with cream cheese. One tip I would recommend in the cooking, if you have a safety can opener, like the Tupperware one, you can save the lids which fit tight back on the can, and just weight them down while steaming.